Fruit Compote

Fruit Compote is tasty, versatile and easy to make.

Compote is healthier to spread on toast than jam, the sugar content is lower. It is easier to make than jam and you can make a batch and store it in the fridge for two or three days. You can serve compote with ice cream, custard, sponge cakes and custard, cream such as cornish clotted cream, plain yogurt or Greek yogurt and honey.

Use a selection of fruit of your choice; here is a list of some fruits that I find make good compote: (use one type of fruit or mix them together e.g blackberries &raspberries.)

Plums.

Strawberries.

Raspberries.

Rhubarb (rhubarb is really a vegetable but we usually use it as a fruit when we cook it).

Blackberries.

Cherries.

Vanilla sugar this *gives a very nice flavour to the compote and I always use it for making compote or fruit pies. It is simple to make but if you have no vanilla sugar.

Preparation:

Place your prepared fruit in the saucepan, on a gentle heat on the hob on top of your cooker.

You may need to add a small amount of water if the fruit is one that does not have a high water/moisture content, you can add a couple of tablespoons of wine instead or as well if you wish. Wine goes well with plums when making compote.

Simmer the fruit in the saucepan on the hob until the fruit starts to soften; stir gently now and again just enough so that the fruit does not stick to the pan; do not allow it to burn.

Add your sugar not too much at first, taste the fruit as you add the sugar so that you do not make it too sweet or leave it too tart.

Once the fruit has softened but before it turns to a pulp or goes too mushy it is done and you should remove it from the heat to cool.